Lemon Champagne Punch - cooking recipe

Ingredients

4 (6 oz.) cans frozen concentrated lemonade
4 (6 oz.) cans frozen pineapple juice
1 1/2 qt. water
2 qt. ginger ale, chilled
1 qt. sparkling water, chilled
1 bottle (4 to 5 qt.) dry champagne, chilled

Preparation

Mix concentrated lemonade, pineapple juice and water; chill, covered, in refrigerator.
Just before serving, add ginger ale and sparkling water and pour over ice cubes or ice ring in large punch bowl.
Pour well-chilled champagne as evenly as possible over punch and stir gently.
Yields 50 servings.